The recent happenings at home means I cared for Asher by myself for a few weeks in Singapore. It was a truly humbling experience, as I reflected on the mums who are single parents or who have partners flying in and out. Perhaps I missed hubby but more so, I missed that extra pair of hands to look after Asher.
Back in Singapore, I'm regularly faced with questions such as why am I not working? I guess the easy answer to that is Asher needs me and I have no other help in Perth. I'm sure that when the time comes for me to put him in day care, it wouldn't be a tear free (on my part) one. However, right now, I get to cherish time at home and I'm planning to do just that.
I try not to stress over meals. Or household chores. I try to use whatever equipment I have to help me to do my best to cook. It is no secret that I adore using my oven to cook. I love being able to set it and leave it. After settling bub into his night time slumber, hubby and I enter the kitchen and dinner is freshly cooked.
I was looking at jazzing up plain chicken breast without the use of breadcrumbs. Who doesn't like crispy chicken? This is a coconutty version of it. I happened to have moist coconut flakes but I think desiccated coconut would work just as well. The moist coconut flakes did add a little sweetness to it though.
Almond Coconut Crusted Chicken
2 x chicken breast cut up in finger fillet size
1 cup of almond meal
1 cup of coconut flakes
1 tsp of paprika
1 tsp chilli flakes
1 tsp of cinnamon
salt and pepper
Preheat oven to 200C. Line trays with baking paper.
Mix almond meal, coconut, spices and seasoning together on one plate. Egg beaten in another. Dip chicken into egg then almond meal. Place on trays. Oven baked it for 30 minutes or so. Serve with a salad.